Lemon-brined poussin with chicory gratin

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Serves 6

Lemon-brined poussin with chicory gratin

Ingredients

Brining imparts a wonderful flavour and succulence to meat.
Start the day before to rest the poussin in brine overnight. I err
on the side of generosity and allow a whole bird per person, but if
you are having 3 or 4 courses, you may want to serve half a poussin
each.

FOR THE BRINE:

120g Maldon sea salt

100g soft, light brown sugar

Zest and juice of 4 lemons, plus 1 lemon, sliced

4 bay leaves

8 garlic cloves, bruised with the blade of a knife

1 tablespoon black peppercorns

1 small bunch flat-leaf parsley

1 small bunch lemon thyme

FOR ROASTING THE POUSSIN:

6 poussins

1 lemon, cut into 6 pieces

6 sprigs lemon thyme

50g butter, slightly softened

For the chicory gratin

6 heads chicory, halved lengthways

½ tablespoon rapeseed oil

75g pancetta cubes

300ml crème fraiche

70g Gruyère, grated

TO SERVE:

New potatoes

Method

Place all the brine ingredients in a very large saucepan or
stockpot. Add 4½ litres cold water and bring to the boil. Turn off
the heat and leave the brine to cool completely. Once cold, add the
poussins and weigh down with a plate to submerge them. Refrigerate
overnight.

The next day, remove the poussins from the brine and pat dry.
Heat the oven to 200°C/fan oven 180°C/mark 6. Arrange the birds in
a large roasting tin. Place a piece of lemon and sprig of thyme
inside each cavity. Smear the breasts and legs with the butter and
season with a little freshly ground pepper. Roast in the oven for
60-70 minutes, basting every 20 minutes. To test for doneness,
insert the tip of a knife into the thighs of a poussin in the
middle of the tin. The juices should run clear. Leave to rest for
10 minutes.

For the chicory gratin, place the chicory halves in a steamer
and steam for 10-12 minutes until the centres are soft. Lift out
and place in a large ovenproof dish in a single layer. Mop up any
excess water with kitchen paper and season with a little salt and
pepper. Heat the oil in a frying pan and fry the pancetta for 4-5
minutes. Scatter over the chicory. Spoon the crème fraiche into the
frying pan and warm over a low heat until it is the consistency of
pouring cream. Pour over the chicory and sprinkle over the grated
Gruyère. Bake in the oven for 15 minutes at the same temperature as
the poussin.

To drink: A full-bodied, but not too oaky
white, such as a subtle Australian Chardonnay or a new-wave South
African white from Swartland: Sequillo 2011, £18.50-£19.50, Wine Direct
and Wood
Winters. Wine details correct at original magazine publication
date.

From the April 2014 issue of House & Garden. Recipe by
Caroline Barty; photograph by Jean Cazals; food preparation and
styling by Bridget Sargeson; table styling by Alexander
Breeze; wine recommendations by Joanna Simon.